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On Cooking
Sarah R. Labensky
Alan M. Hause
其他書名
Techniques from Expert Chefs
出版
Prentice Hall
, 2003
主題
Business & Economics / General
Business & Economics / Industries / Hospitality, Travel & Tourism
Cooking / General
Cooking / Methods / Canning & Preserving
Cooking / Methods / General
Cooking / Methods / Professional
ISBN
0130618659
9780130618658
URL
http://books.google.com.hk/books?id=mu6oAAAACAAJ&hl=&source=gbs_api
註釋
On Cooking is essentially an entire cooking course contained within an 1152 page book. This encyclopedic culinary book covers every imaginable topic from identification of foods, to demonstrating how to properly hold a knife to techniques and procedures (like cutting vegetables and grilling meats to roasting poultry and preparing sauces) and most importantly, creation of successful recipes. Many of the 750 recipes have step-by-step procedural photo sequences to assist the aspiring home chef. The recipe variety and complexity are one of the book's hallmarks. Basic recipes from collard greens and meatloaf to classic dishes like Crabcakes Benedict, as well as, new-style cooking like Duck Prosciutto with Fresh Mango being fine examples of the depth and breadth of recipe content.